shrimp salad

Ingredients

1 pound shrimp, peeled and deveined, tails removed

1 Tbsp olive oil

salt and pepper

1/2 cup siggi’s 4% plain skyr

1/2 Tbsp lemon juice

1 tsp dijon mustard

1 tsp parsley, finely chopped

1 tsp chives, finely chopped

1 tsp tarragon, finely chopped

1 stalk celery, finely diced

Directions

1. Preheat oven to 400°. Toss shrimp with oil, salt and pepper. Roast until pink outside and opaque in the center, about 3-5 minutes, depending on the size. Once cool enough to handle, roughly chop.

2. In a small bowl, whisk together skyr, lemon juice, Dijon mustard, and herbs. Season with salt and pepper to taste.

3. Add shrimp and celery to the skyr mixture and stir to combine. Serve immediately alone, or in a roll with lettuce and tomato.

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